Colonel Grey's Apple Chutney
Recipe: #2635
November 16, 2011
Categories: Condiments, Fruit, Apple, Cranberry, Entertaining, Boil, Stove Top more
" My Mom was a great chutney fan and I adapted this recipe from one of hers. Tart apples are best but I have used many varieties. If you love chutney I know you will love this one. It goes so well with curries, chicken, lamb or as a side for a ploughman's lunch. The recipe does not need to be water bathed just be sure that the jar has sealed properly. This recipe gives you 12 half pint jars or 24 1/4 pint jars."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (345.3 g)
- Calories 926.1
- Total Fat - 8.9 g
- Saturated Fat - 2.9 g
- Cholesterol - 15.5 mg
- Sodium - 671.4 mg
- Total Carbohydrate - 202.4 g
- Dietary Fiber - 0.8 g
- Sugars - 103.6 g
- Protein - 8.5 g
- Calcium - 194.5 mg
- Iron - 3.2 mg
- Vitamin C - 76.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the vinegar and sugar, stirring until the sugar has melted
Step 2
Place chili seeds in a muslim bag, tightly tied
Step 3
In a large pot add apples and all ingredients to the vinegar, Bring to a boil, cover, lower heat so it is just simmering. Remove chili bag after 30 minutes cooking.
Step 4
Continue cooking until is is a rich dark brown and a nice consistency 3 1/2 to 4 hours
Step 5
Spoon into sterilized twelve 1/2 pint jars , or 24 1/4 pint jars. Make sure that they seal properly. Warm the rings in hot water, be sure the rim of the jar is completely clean.
Tips & Variations
No special items needed.
Tags :
Condiments
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